Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
Carefully remove chicken from oil and drain on paper towels.